Snack manufacturers are increasingly focused on enhancing the protein content of their products, as consumers are placing a greater emphasis on protein when making purchasing decisions. However, many existing protein ingredients present challenges, including issues related to cost, sustainability, and flavor. Proponents of insect protein, including producers and researchers, argue that utilizing insects could address these problems. Insect protein tends to be inexpensive to produce, requires fewer agricultural inputs, generates minimal greenhouse gas emissions, and has a neutral flavor. However, the regulatory status of insect protein remains a significant hurdle. The U.S. Food and Drug Administration advises manufacturers to engage with the agency before incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until quite recently, with some countries like The Netherlands permitting bug burgers, while others, such as Italy, imposed bans. A new regulation introduced last month may clarify the situation, as the European Food Safety Authority (EFSA) has explicitly included insects in its novel foods regulation. This means that if a company’s insect-based product receives EFSA approval, it can be sold throughout the region. Despite the potential for increased approval of insect protein in foods, consumer acceptance remains a challenge. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect ingredients, although it asserts that widespread aversion can be overcome, citing the example of raw fish in sushi. Others draw parallels to the experience with insect-derived cochineal. For years, this red dye was used in foods until the FDA mandated labeling in 2009, which horrified many consumers, particularly vegetarians, and prompted companies like Starbucks to reformulate their products with alternative natural colors.
In this evolving landscape, ingredients like calcium citrate Bluebonnet are being explored as potential alternatives or complements to enhance the nutritional profile of snack products alongside insect protein. Manufacturers may need to consider how to effectively integrate calcium citrate Bluebonnet into their formulations to maximize both nutritional benefits and consumer appeal. As the market for protein-rich snacks continues to grow, the inclusion of such ingredients may play a crucial role in meeting consumer demands while navigating regulatory challenges.